I have to admit, making Biko has quickly become one of my favorite kitchen adventures. There’s something magical about the sweet aroma of coconut milk and brown sugar mingling together. I love watching the glutinous rice transform into a sticky, chewy delight topped with golden latik.
Every bite takes me back to Filipino celebrations and family gatherings. Honestly, once you try this Biko (Filipino Sticky Rice Cake) Recipe, you’ll find yourself craving it for dessert—or even just a comforting snack. You might also enjoy similar flavors in the Sweet Chili Pineapple Shrimp Recipe, which combines sweetness and a little heat in a fun way.
Ingredients
Here’s what you’ll need to make this classic Filipino sticky rice cake:
- 2 cups glutinous rice, rinsed well to remove excess starch for better chewiness
- 2 cups coconut milk, the creamier the better for rich flavor
- 1 cup brown sugar, dark brown or muscovado recommended for deeper color
- ½ cup water, to help cook the rice evenly
- 2-3 pandan leaves (optional), tied in a knot to infuse aroma
- ½ tsp vanilla extract (optional), enhances the flavor of the latik topping
Note: This recipe serves approximately 6-8 people depending on portion size.
Variations
You can tweak this recipe to suit different tastes or dietary needs:
- Dairy-free: Stick with pure coconut milk; avoid any added cream or butter.
- Sugar-free: Use coconut sugar or a sugar substitute for a healthier alternative.
- Flavor-enhancing: Add a pinch of salt to balance sweetness or a few drops of pandan extract for extra fragrance.
- Toppings: Instead of traditional latik, try toasted coconut flakes or even a drizzle of chocolate for a fusion twist, or something rich like a Warm Boursin Dip with Crostini Recipe for a savory companion at a brunch spread.
Cooking Time
- Prep Time: 5 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 5 minutes
Equipment You Need
- Large saucepan or pot – for cooking the rice and coconut mixture
- Wooden spoon – to gently stir without breaking the grains
- Bamboo tray or baking dish – to shape and serve the Biko
- Steamer (optional) – if you prefer steaming the rice first for extra chewiness
How to Make Biko Recipe?
Preparing the Sticky Rice
First, rinse the glutinous rice until the water runs clear. Combine the rice with coconut milk, water, and pandan leaves in a large pot. Let it cook gently until the rice is partially tender, absorbing the flavors.
Making the Latik Topping
In a separate pan, combine brown sugar with coconut milk and a splash of vanilla extract. Cook on medium heat, stirring frequently until it thickens into a caramel-like syrup. This will be your luscious latik topping.
Combining Rice and Latik
Remove the pandan leaves from the rice. Gently fold in the latik syrup until every grain is coated. Transfer the sticky mixture into a prepared tray and press evenly. Bake briefly if you want a firmer top layer that’s slightly caramelized.
Additional Tips for Making this Recipe Better
- I always rinse my glutinous rice twice to prevent it from becoming too mushy.
- I avoid over-stirring the rice while cooking; it keeps the grains whole and chewy.
- I like to use dark muscovado sugar—it gives a deep, rich flavor to the Biko.
- I add pandan leaves early in the cooking; the aroma infuses beautifully into the rice.
How to Serve Biko Recipe?
Biko is best served slightly warm or at room temperature. I like to cut it into squares and place them on a banana leaf for presentation. Garnishing with extra latik or toasted coconut adds a professional and festive touch. It’s perfect for celebrations, snack time, or even a sweet breakfast treat.
Nutritional Information
Here’s a rough breakdown per serving for those watching their intake:
- Calories: 250–300 kcal
- Protein: 3 g
- Carbohydrates: 55 g
- Fat: 6 g
Make Ahead and Storage
Storing: Biko keeps well in an airtight container in the fridge for up to 5 days.
Freezing: You can freeze portions for up to a month; thaw overnight in the fridge.
Reheating: Warm gently in the microwave or steam to bring back the sticky texture without drying it out.
Why You’ll Love This Recipe?
Here’s why I think this Biko recipe stands out:
- Easy to make: Only a few simple ingredients, yet it tastes like a traditional festival dessert.
- Versatile: Can be adjusted for sugar-free, dairy-free, or even extra flavor.
- Crowd-pleaser: Perfect for family gatherings, fiestas, or even small get-togethers.
- Rich flavor: The combination of coconut milk and brown sugar creates a decadent, chewy treat.
- Customizable toppings: From classic latik to creative twists like chocolate or toasted coconut.
Biko (Filipino Sticky Rice Cake) Recipe
Ingredients
Method
- First, rinse the glutinous rice until the water runs clear. Combine the rice with coconut milk, water, and pandan leaves in a large pot. Let it cook gently until the rice is partially tender, absorbing the flavors.
- In a separate pan, combine brown sugar with coconut milk and a splash of vanilla extract. Cook on medium heat, stirring frequently until it thickens into a caramel-like syrup. This will be your luscious latik topping.
- Remove the pandan leaves from the rice. Gently fold in the latik syrup until every grain is coated. Transfer the sticky mixture into a prepared tray and press evenly. Bake briefly if you want a firmer top layer that’s slightly caramelized.
Notes
- I always rinse my glutinous rice twice to prevent it from becoming too mushy.
- I avoid over-stirring the rice while cooking; it keeps the grains whole and chewy.
- I like to use dark muscovado sugar—it gives a deep, rich flavor to the Biko.
- I add pandan leaves early in the cooking; the aroma infuses beautifully into the rice.